Princess Classic Multi Wonder Chef Pro Manual De Instrucciones página 17

SHRIMPS WITH PIQUANT SWEET
VEGETABLE SAUCE
Ingredients for 4 servings: 12 large
shrimps, 2 tablespoons sesame oil, 0.8
litres fish bouillon, 1 shallot, 1 ginger corm,
200 gram spring onions, 100 gram bamboo
shoots, 1 dl hot sweet chilli sauce, 200
gram Sugar Snaps, pepper and salt.
Preparation:
1 Switch on the Classic Multi Wonder
Chef Pro (position 4) and grease with a
little sesame oil. Fry the cleaned
shrimps.
2 Turn the thermostat to position 1 and
add the fish bouillon. Chop the shallot
and ginger corm finely. Clean the spring
onions, and cut the white part into
approximately 8 cm lengths. Repeat
with the bamboo shoots. Add to the fish
bouillon, and stir in the hot chilli sauce.
Bring to the boil. Add the Sugar Snaps.
FILET MIGNON
Ingredients for 4 servings: 8 filets mignon,
80 gram, 8 rashers of lean bacon, 8
cocktail sticks, freshly-ground pepper, 0.8
litre chicken bouillon, 1 chopped onion, 1
tablespoon tomato ketchup, 1 tablespoon
tomato puree, 1 teaspoon hot sweet chilli,
100 gram maize, and 100 gram red kidney
beans.
Preparation:
1 Switch on the Classic Multi Wonder
Chef Pro (position 3).
2 Sprinkle the filet mignon with pepper
and salt, and wrap in a rasher of bacon.
Push a cocktail stick through the roll.
3 Fry the filet mignon for about 10-15
minutes until they are done; turn them
to brown them on both sides.
4 Turn the thermostat to position 1 and
add the chicken bouillon. Fruit the
onion. Add together with the tomato
ketchup, tomato puree and the hot
chilli. Bring the bouillon to the boil, and
add the maize and the kidney beans.
5 Remove the filet mignon from the pan,
and serve with a spoonful of the
vegetables.
CHINESE NOODLES
Ingredients for 4 servings: 200 gram
noodles, 0,8 litre chicken bouillon, 1/4
Chinese cabbage, 1/4 bunch of fresh
coriander, pepper and salt.
Preparation:
1 Pour the chicken bouillon into the pan,
and switch on the Classic Multi Wonder
Chef Pro. Bring to the boil at position 1,
and sprinkle the noodles into the
bouillon.
2 Cut the Chinese cabbage into very thin
strips. Add once the noodles are almost
done. Chop the coriander finely, and stir
into the bouillon. If so required, add
pepper and salt to taste.
SPICY DRUMSTICKS
Ingredients for 4 servings: 8 drumsticks.
Marinade: 2 dl olive oil, 4 halved cloves of
garlic, 2 tablespoons lemon juice, 2 dl
cognac, 1 small sprig of thyme, 1 small
sprig of rosemary, 2 leaves of fresh sage, 2
leaves of fresh laurel, pepper and salt. 100
gram black olives and 100 gram green
olives.
Preparation:
1 Mix all the ingredients for the marinade,
and leave the drumsticks to marinate in
the mixture for 24 hours.
2 Remove the drumsticks from the
marinade, and pour the marinade into
the Classic Multi Wonder Chef Pro.
3 Switch on the Classic Multi Wonder
Chef Pro (position 4), and fry the
drumsticks for about 20 minutes until
they are done.
4 Remove the drumsticks from the pan
and put them on hot plates. Add the
olives to the marinade, and heat
thoroughly. Pour a large serving spoon
of olives and marinade over drumsticks
before serving.
Classic Multi Wonder Chef Pro Article 162367
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